Baked ricotta with avocado and tomato dressing

Ripe, buttery avocado spread over crunchy toast is so good, but look what happens when you get creamy ricotta in on the act. Yum!

• 500g fresh ricotta
• 1 egg, lightly whisked
• 2 tablespoons milk
• 2 tablespoons chopped fresh basil leaves
• 55g (1/3 cup) pitted marinated kalamata olives, drained
• 1 large avocado, thinly sliced
• Toasted Italian bread, to serve

Tomato dressing

• 1 truss tomato, seeded, finely chopped
• 1 long fresh red chilli, finely chopped
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Pinch of caster sugar

Energy 1620kJ	Fat saturated 9.00g
Fat Total 26.00g	Carbohydrate sugars g
Carbohydrate Total 23.00g	Dietary Fibre 2.50g
Protein 15.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C. Spray an 8 x 17.5cm (base measurement) loaf pan with olive oil. Combine ricotta, egg, milk and basil in a bowl. Season. Stir in olives. Transfer to pan. Smooth surface. Bake for 40 minutes or until golden and just firm. Cool in the pan for 5 minutes. Turn onto wire rack to cool completely.

2. Step 2

   Meanwhile, to make the dressing, combine tomato, chilli, oil, lemon juice and sugar in a bowl. Season.

3. Step 3

   Transfer the ricotta to a platter. Top with the avocado and tomato dressing. Serve with bread.

Serves 6 as a starter.

Try this: Make avocado pesto by processing avocado, fresh basil, lemon juice and olive oil. Use as a pasta sauce or sandwich spread.